Make Joe Dobias' Mexican Matzo Balls

Make Joe Dobias' Mexican Matzo Balls
Evan Sung

Last week, we spoke with Joe Dobias about practically everything in the business, including opening JoeDoe with only $90,000 , overpriced restaurant food, Mario Batali, and the city's restaurant critics. The only thing not discussed: how much of a pro Dobias is with matzo. But never fear, we have one of his recipes here: a Mexican take on matzo-ball soup.

Matzo Balls via Mexico

Yeild: 12 matzo balls, 2-3 oz. each

Ingredients For the matzo balls: 2 cups matzo meal 5 eggs ¾ cup olive oil ¾ cup soda water 1 jalapeño 1.5 tbsp. cilantro Salt and pepper to taste

For the matzo broth (soup): 1 onion, small dice 2 jalapeño, diced fine (with seeds) 4 pieces garlic, minced fine 1 qt. water 2 qt. tomato, whole canned ½ cup lime juice 1 cup white vinegar ½ cup cilantro

Soup garnishes: Cotija cheese Pickled jalapeños Tomatillo sauce

Instructions Make the matzo: Mix all ingredients together in a large bowl. Weigh out 3 oz. matzo mixture. Drop directly into tomato broth. Cook for 1-1.5 hours. Cool in broth or serve immediately.

Make the broth: Sweat onion, jalapeño, and garlic in olive oil for 10 minutes or until soft. Add remaining ingredients and bring to a simmer.

Assemble the soup: Place 3 matzo balls in a bowl. Cover with a few spoons of tomato broth. Spoon tomatillo around border of bowl. Sprinkle matzo balls with cotija. Top with 3-4 pieces of pickled jalapeños.

For more dining news, head to Fork in the Road, or follow us @ForkintheRoadVV, or me, Alexia Nader, @lexi1602. 

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Joe Doe - Closed

45 E. First St.
New York, NY 10003


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